Pancake perfection starts here with this recipe for light, delicious fluffy cakes filled with fiber and nutrients. We’ve ditched the white flour in favor of gluten-free whole-grain flours, including brown rice, oat, and teff, a traditional Ethiopian grain that’s high in protein, iron, and calcium. And instead of pouring on the syrup, we use just a bit mixed with phytonutrient-rich fresh berries. Feel free to add a dollop of protein-rich Greek yogurt or nut butter, too.
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½ cup fresh raspberries
¼ cup fresh blueberries
1 ½ teaspoons maple syrup
1 cup teff flour
½ cup brown rice flour
½ cup gluten-free oat flour
2 teaspoons baking powder
¼ teaspoon kosher salt
1 ½ cups 1% milk
1 ½ teaspoons pure vanilla extract
3 large egg whites
5 teaspoons extra-virgin olive oil
Makes four servings (about 20 pancakes)
Each serving has:
Calories 398
Total fat 10g
Saturated fat 1.6g
Protein 14g
Carbohydrate 63g
Dietary fiber 8g
Sugar 8.3g
Added sugar 8.3g
Cholesterol 4.6 mg
Sodium 387.4 mg
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